crispy pork chop recipe

Written ByJenny Smyth Posted on
crispy pork chop recipe
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The Best crispy pork chop recipe

I have been making this crispy pork chop recipe for years, and it is hands down my family’s favorite weeknight dinner. There is something so satisfying about biting into a perfectly golden, crunchy crust that gives way to tender, juicy meat inside. My kids used to complain about pork chops being dry, but this method changed everything.

Now they ask for it every week, and even my picky eater cleans his plate. I love that this recipe uses simple pantry ingredients and comes together quickly, making it ideal for busy evenings when I still want to put a homemade meal on the table. This dish is inspired by classic Southern cooking, where pork chops are often breaded and pan fried until crisp.

The key technique is to use a combination of flour and breadcrumbs for that extra crunchy coating, and to let the chops rest after cooking so the juices redistribute. The result is a pork chop that is golden brown on the outside and perfectly cooked on the inside. I also like to season the breading with paprika and garlic powder for a little extra flavor without being overpowering.

What I really love about this recipe is how versatile it is. You can serve it with mashed potatoes and green beans for a comforting dinner, or slice it up and put it on a salad for lunch the next day. It is also a great option for meal prep because the chops reheat well in the oven or air fryer.

Plus, pork is a good source of protein and B vitamins, so I feel good about feeding it to my family. This crispy pork chop recipe has become a staple in our house, and I am confident it will become one in yours too.

Crispy Pork Chops

Crispy Pork Chops

4.8 from 751 votes

These crispy pork chops are golden and crunchy on the outside while staying tender and juicy inside. They are seasoned with a simple blend of spices and pan fried to perfection.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork Chops

4 bone in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder

For the Breading

1/2 cup all purpose flour
1/2 cup plain breadcrumbs
2 large eggs
2 tablespoons milk
Vegetable oil for frying

👨‍🍳Directions

1Place each pork chop between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
2This ensures even cooking and tender meat.
3Season both sides of the chops with salt, pepper, paprika, and garlic powder.
4Set up a breading station with three shallow bowls.
5In the first bowl, place the flour.
6In the second bowl, whisk the eggs and milk together until smooth.
7In the third bowl, combine the breadcrumbs with a pinch of salt and pepper.
8Dredge each pork chop first in the flour, shaking off any excess.
9Then dip it into the egg mixture, letting any extra drip off.
10Finally, coat it evenly with the breadcrumbs, pressing gently so the crumbs adhere.
11Place the breaded chops on a plate.
12Heat about 1/4 inch of vegetable oil in a large skillet over medium high heat until shimmering.
13The oil should be hot enough that a breadcrumb sizzles when dropped in.
14Carefully place the pork chops in the skillet, being careful not to overcrowd the pan.
15Cook for 4 to 5 minutes per side, until the crust is deep golden brown and the internal temperature reaches 145°F.
16The chops should feel firm but not hard when pressed.
17Transfer the cooked pork chops to a plate lined with paper towels to drain any excess oil.
18Let them rest for 5 minutes before serving.
19This resting time allows the juices to settle, keeping the meat moist.
20Serve hot with your favorite sides.

🔧Equipment

Large skillet
Meat mallet or rolling pin
3 shallow bowls
Tongs
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 28g

📝Notes

Tips: For extra crispy chops, you can use panko breadcrumbs instead of regular ones. If you prefer a lighter version, you can bake the breaded chops at 425°F for 15 minutes, flipping halfway through, instead of frying.

Watch Video Of How Crispy Pork Chops Works

After cooking, let any leftover pork chops cool completely before storing them in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using the oven or air fryer to bring back that crispy texture. Simply place the chops on a wire rack over a baking sheet and warm them at 375°F for about 10 minutes.

This method keeps the coating crunchy without drying out the meat. These crispy pork chops are perfect for any occasion, from a casual weeknight dinner to a family gathering. They pair beautifully with mashed potatoes, coleslaw, or a simple green salad.

I love that this recipe is both comforting and easy to make, and it always gets rave reviews. Whether you are cooking for your kids or hosting a small get together, these pork chops are sure to be a hit. Give them a try and see how quickly they become a favorite in your home too.

❓ Frequently Asked Questions About Crispy Pork Chops

1. How do I keep the pork chops from getting dry?

To keep pork chops moist, do not overcook them. Use an instant read thermometer to check the internal temperature, which should reach 145°F. Letting the chops rest for 5 minutes after cooking also helps retain their juices. Pounding them to an even thickness ensures they cook evenly.

2. Can I use boneless pork chops for this recipe?

Yes, boneless pork chops work well too. Just make sure they are about 1 inch thick and adjust the cooking time slightly, as boneless chops may cook a bit faster. Check for doneness with a thermometer to be safe.

3. What is the best oil for frying crispy pork chops?

Vegetable oil, canola oil, or peanut oil are all good choices because they have a high smoke point. Avoid olive oil as it can burn at high heat. You need enough oil to come about halfway up the sides of the chops for even browning.

4. Can I make these pork chops ahead of time?

You can bread the pork chops up to a day in advance and keep them covered in the refrigerator. When ready to cook, let them sit at room temperature for 15 minutes before frying. Cooked chops can be stored in the fridge for up to 3 days and reheated in the oven or air fryer.

5. How do I reheat leftover crispy pork chops so they stay crunchy?

The best way to reheat them is in a preheated oven at 375°F for about 10 minutes, or in an air fryer at 375°F for 5 to 6 minutes. Avoid the microwave because it will make the breading soggy. Place them on a wire rack over a baking sheet to allow air to circulate.

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